Tonight I made a family favorite – skillet apple chicken. I found this recipe online somewhere a couple years ago and have made it a few times since, each time messing with the recipe a bit to find the right combination. The recipe is great for us because we take the whole “apple- a- day-keeps-the-doctor-away” thing quite literally and buy a bag of apples every week.
What to do with all that fruit? Skillet apple chicken! The quantities are more estimates than exact measurements:
2 tbsp. olive oil
2 boneless, skinless chicken breasts cut into strips or cubed
1 onion, diced
2 apples, peeled, cored and thinly sliced
2 tbsp. garlic powder
1 tsp. pepper (or more)
pinch of nutmeg
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. tarragon
1. sauté onion in oil until softened.
2. add chicken and spices and stir-fry for 5 minutes.
3. slowly add apples and spices and cook until apples are softened and chicken is done.
I made a couple mistakes with the dish this time around. First of all, instead of buying regular chicken breasts to cut up myself, I opted for the ‘easier’ pre-cut chicken tenders. This was a mistake as the tenders were fatty and grissly and were not very appetizing at all. I also cut back on the pepper this time as last time I made it it was a bit too spicy. I think 1 tsp. might be too little, but it all depends on your taste and tolerance. Other than that, the dish was a success and it was a good combination with Greek rice and peas.
1 cup white rice
2 cups chicken broth
At least 2 tbsp. lemon juice
1 bay leaf
On a side note, it’s strange to eat meat again after going without it for so long . The texture and taste is almost foreign. And I’m sure buying bad chicken didn’t help.